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Minestrone (Vegetable soup)

Soups
Cook time: 0 min.
Servings: 8 portion(s)

Ingredients for Minestrone (Vegetable soup)

Freshly ground black pepper
Salt according to taste
1tbspFinely chopped fresh basil or 1 tsp. finely ground dried Basil
1tbspFinely chopped fresh parsley
1tbspFinely chopped garlic
1Bay leaf and a little parsley sprigs bundled together
100gSalted pork cut into cubes
100gSolve rice
100gGrated Parmesan cheese
100gTyndtsnittet celery
150gFintsnittet leek
150gDry white beans
2tbspFinely chopped onion
2lChicken soup
250gBælgede fresh green peas
250gPeeled carrots in cubes
250gPeeled potatoes into cubes
250gZucchini (small græskarart into cubes)
4tbspButter
500gPeeled cleaned tomatoes

Instructions for Minestrone (Vegetable soup)

To prepare the Minestrone (Vegetable soup) recipe, please follow these instructions:

Bring 1 liter of water to boil, add the beans and let them boil quickly and boil for 2 minutes. Take the pot of the fire and let the beans drag for 1 hour. Put them over again and let them cook for 1-1½ hours or until the beans are tender. Pour the water from the beans and set aside.

Put the butter in a thickened pot and when it is skim off, add the peas, zucchini, carrots, potatoes and celery. Stir around with a wooden spoon and simmer for 2-3 minutes until all vegetables are covered lightly with the butter, but not browned, put the pot aside.

Now take a 6-8 liter saucerpanel or kettle and put it over medium heat, pour the flakes and when they are crisp and brown, pick them up with a casing and let them run off a little roll of paper. Onions and leeks brown for approx. 5 minutes in the melted grease from the flask. Now pour the tomatoes and vegetables, spice the chicken meat, add laurel leaves and parsley, salt and pepper and let the soup boil wet, foam, turn down the heat and let the soup spin easily covered for approx. 25 minutes.

Remove the bay leaf and parsley spices, add the rice, the white beans and the flakes and let it all smack for 15-20 minutes or until the rice is tender. Before serving, taste the soup with salt and pepper, season it up portionwise and sprinkle with finely chopped herbs and garlic. Serve a bowl of fox parmesan cheese for itself

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